Pommes Anna is a classic French side dish made from potatoes, butter, and salt, which can be transformed into a work of art with the right technique. Utilizing a well-seasoned skillet, preferably carbon steel, ensures the potatoes don’t stick. Uniformly thin potato slices are essential for even cooking, which can be achieved with a mandoline or a sharp chef’s knife. A combination of butter and olive oil is recommended to prevent burning, embracing a shortcut while still achieving richness.
